ICS 67.080.1 0 
 
Reference number
DRS 449: 2020
© RSB 2020
  
 RWANDA 
STANDARD  DRS
449
First e dition
2020-mm-dd
Fruit ketchup  — Specification  
 
   
DRS 449: 2020  
©RSB 2020  - All rights reserved                  ii 
 In order to match with technological development and to keep continuous progress in industries, 
standards are subject to periodic review. Users shall ascertain that they are in possession of the latest 
edition  
 
 
 
 
 
 
 
 
© RSB 2020  
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized 
in any form or by any means, electronic or mechanical, including photocopying and microfilm, without  
prior written permission from R SB. 
Requests for permission to reprodu ce this document should be addressed to : 
Rwanda Standards  Board  
P.O Box 7099 Kigali -Rwanda  
KK 15 Rd, 49  
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E-mail: info@rsb.gov.rw  
Website: www.rsb.gov.rw  
ePortal: www.portal.rsb.gov.rw   DRS 449 : 2020  
iii                ©RSB 2020 - All rights reserved  
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ...................... iv 
1 Scope  ................................ ................................ ................................ ................................ ................ 1 
2 Normative references  ................................ ................................ ................................ ....................... 1 
3 Terms and definitions  ................................ ................................ ................................ ...................... 2 
4 Requirements  ................................ ................................ ................................ ................................ ...3 
4.1 Requirements  ................................ ................................ ................................ ................................ ...3 
4.1.1  Ingredients  ................................ ................................ ................................ ................................ ........ 3 
4.1.2  General requirements ................................ ................................ ................................ ....................... 4 
4.1.3  Specif ic requirements  ................................ ................................ ................................ ...................... 4 
5 Food additives  ................................ ................................ ................................ ................................ ..4 
6 Hygiene  ................................ ................................ ................................ ................................ ............. 5 
7 Contaminants  ................................ ................................ ................................ ................................ ...5 
7.1 Pesticide residues  ................................ ................................ ................................ ............................ 5 
7.2 Heavy metal limits  ................................ ................................ ................................ ............................ 5 
8 Minimum fill  ................................ ................................ ................................ ................................ ......5 
9 Packaging  ................................ ................................ ................................ ................................ ......... 5 
10 Labelling  ................................ ................................ ................................ ................................ ........... 5 
11 Sampling  ................................ ................................ ................................ ................................ ........... 6 
Annex  A (normative)  Determination of specific gravity  ................................ ................................ ............. 7 
A.1 Principle  ................................ ................................ ................................ ................................ ............ 7 
A.2 Apparatus  ................................ ................................ ................................ ................................ ......... 7 
A.3 Procedure  ................................ ................................ ................................ ................................ ......... 7 
A.4 Calculation  ................................ ................................ ................................ ................................ ........ 7 
Annex  B (normative)  Determination of the fill of the container  ................................ ................................ .8 
B.1 Scope  ................................ ................................ ................................ ................................ ................ 8 
B.2 Definition  ................................ ................................ ................................ ................................ .......... 8 
B.3 Procedure  ................................ ................................ ................................ ................................ ......... 8 
B.4 Calculation and expression of results  ................................ ................................ ............................. 8 
 DRS 449: 2020  
©RSB 2020  - All rights reserved                  iv 
 Foreword  
Rwanda Standards are prepared by Technical Committees and approved by Rwanda Standards Board (RSB) 
Board of Directors in accordance with the procedures of RSB, in compliance with Annex 3 of the WTO/T BT 
agreement on the preparation, adoption and ap plication of standards.  
The main task of technical committees is to prepare national standards. Final Draft Rwanda Standards  
adopted by Technical committees are ratified by members of RSB Board of Directors for publication an d 
gazettment as Rwanda Standard s. 
DRS  449 was prepared by Technical Committee RSB/TC 038, Processed fruits and vegetables . 
In the preparation of this standard, reference was made to the following standard (s):  
1) RS EAS 66 -2: 2017, Tomato products — Specification —Part 2: Tomato sauce and ketchup  
2) PNS/FDA 40: 2015, Standard for Banana Ketchu p 
The assistance derived from the above source is hereby acknowledged with thanks.  
Committee membership  
The following organizations were represente d on the Technical Committee on Processed fruits and 
vegetables . (RSB/TC 038) in the preparation of this standard.  
Rwanda  Standards Board  (RSB) – Secretariat  
  DRS 449: 2020  
1                ©RSB 2020 - All rights reserved  
 Fruit  ketchup  — Specification  
1 Scope  
This Draft Rwanda Standard specifies the requirements , sampling and test methods for fruit ketchup  intended 
for human consumption  as condiment  and ingredient for food .  
This standard  does not apply to tomato ketchup which is covered in RS  EAS 66 -2. This standard does not 
apply to ketchup for special dietary uses  
2 Normative references  
The following documents are referred to in the text in such a way that some or all of their content constitutes 
requirements of this document.  For dated references, only the edition cited applies. For undated references, 
the latest edition of the referenced document (including any amendments) applies.  
AOAC 920.151 , Solids (total) in fruits and fruit products  
AOAC 971.27 , Sodium chloride in canne d vegetables. Method III (potentiometric method)  
RS 303 -1, Ginger — Specification Part 1: Fresh ginger  
RS 304 -1, Chillies — Specification Part 1: Fresh chilli  
RS 304 -2, Chillies — Specification Part 2: Dried and ground  
RS 371 , Fresh garlic — Specification  
 RS 372 , Dehydrated garlic — Specification   
RS CAC/RCP 1,  General principles for food hygiene — Code of practice  
RS CODEX STAN 192 , General standard for food additives  
RS CODEX STAN 212 , General standard for sugars  
RS EAS 12 , Potable water —Specification  
RS EAS 146,  Rum — Specification  
RS EAS 147 -1, Vinegar — Specification —Part 1: Vinegar from natural sources  
RS EAS 147 -2, Vinegar — Specification —Part 1: Vinegar from artificial sources   
©RSB 2020  - All rights reserved                  2 
 RS EAS 321 , Edible fats and oils —Specification  
RS EAS 35 , Fortified food grade salt — Specification  
RS EAS 38,  Labelling of pre - packaged foods — General requirements  
RS EAS 83,  Fresh tomato — Specification  
RS EAS 894, Fresh onions — Specification  
RS EAS 916 , Ginger — Specification  
RS EAS 917 , Turmeric — Specification  
RS ISO 16649 -2, Microbiology of food and animal feeding stuffs — Horizontal method for the 
enumeration of beta -glucuronidase -positive Escherichia coli — Part 2: Colony -count technique at 44 
degrees C using 5 -bromo -4-chloro -3-indolyl beta -D-glucuronide  
RS ISO 1842 , Fruit and vegetable products — Determination of pH  
RS ISO 21527 -2, Microbiology of food and animal feeding stuffs — Horizontal method for the 
enumeration of yeasts and moulds — Part 2: Colony count technique in products with water activity less 
than or e qual to 0.95  
RS ISO 4833 -1, Microbiology of the food chain — Horizontal method for the enumeration of 
microorganisms — Part 1: Colony count at 30 °C by the pour plate technique  
RS ISO 6579 -1, Microbiology of the food chain — Horizontal method for the detec tion, enumeration and 
serotyping of Salmonella — Part 1: Detection of Salmonella spp  
RS ISO 6633, Fruits, vegetables and derived products — Determination of lead content — Flameless 
atomic  absorption spectrometric method  
RS ISO 6888 -1, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration 
of coagulase -positive staphylococci (Staphylococcus aureus and other species) — Part 1: Technique 
using Baird -Parker agar medium  
RS ISO 874, Fresh fruits and vegetables  — Sampling  
3 Terms and definitions  
For the purposes of this standard, the follow ing terms and definitions apply. DRS 449: 2020  
3                ©RSB 2020 - All rights reserved  
 3.1 
fruit ketchup  
product derived from sound, ripe fruit and highly seasoned with characterising  ingredients  in quantities that 
materially alter  the flavour, aroma and taste of the fruit component  preserved using sugar and vinegar  
3.2 
sound  
not overripe, not soft and free from diseases or insect damage, or bruising or physical injuries aff ecting 
keeping  quality of the fruit  
3.3 
food packaging mate rials 
packaging material, made of substances which are safe and suitable for their intended use and which will not  
impart any toxic substance or undesirable odour or flavour to the product  
4 Requirements  
4.1 Requirements  
4.1.1  Ingredients  
4.1.1.1  Essential i ngredients  
a) Single or mixture of Fruits complying with relevant standards and their composition shall not be less than 
50% of the entire mixture  
b) Vinegar complying with RS EAS 147 -1 or RS EAS 147 -2; 
c) Sugar complying with RS CODEX STAN 212 and other sweetening agents suc h as sucrose, invert sugar, 
dextrose, dried glucose syrup, glucose syrup;  
4.1.1.2  Optional ingredients  
The following ingredients may be used in the manufacture of fruit ketchup and shall comply with rele vant 
standards . They include but not limited to.  
a) Tomatoes com plying  with RS EAS 83;  
b) Onions  complying with RS EAS 894;  
c) Ginger complying with RS 303 -1 or RS EAS 916;  
d) Edible oil complying with RS EAS 321;  
e) Chilli complying with RS 304 -1 or RS 304 -2;   
©RSB 2020  - All rights reserved                  4 
 f) Garlic complying with RS 371 or RS 372  
g) Turmeric complying with RS EAS 917; 
h) Salt complying with RS EAS 35;  
i) Potable water complying with RS EAS 12;  and 
j) Rum  complying with RS EAS 146.  
4.1.2  General requirements  
Fruit ketchup shall: 
a) be free from foreign matter  affecting  the quality and safety of the product;  
b) be free from foreign smell and taste  
c) show no sign of spoilage  
d)  be of good  consistency, and uniform colour; and  
e) be practically free from defects including  the following:  
1) fruit peel;  
2) any extraneous plant material; and  
3) dark specks or scale -like particles.  
4.1.3  Specific requirements  
Fruit ketchup shall comply with the specific  requirements in Table 1 when tested in accordance with  test 
methods specified therein.  
Table 1 ― Compositional requirements for fruit ketchup  
S/N Characteristics  Requirement  Test method  
i.Total Soluble S olids  content, percent by mass , min.  15  AOAC 920.151  
ii. Sodium chloride, percent by mass, max. ; when used  2 AOAC 971.27  
iii. pH, max  2.5-4.5 RS ISO 1842  
iv.Specific gravity at 20 ºC  1.110 27  Annex A  
v. Fruit content, % min  50 GMP  
5 Food a dditives  
Food  additives which may be used in fruit ketchup shall comply with RS CODEX STAN 192.  DRS 449: 2020  
5                ©RSB 2020 - All rights reserved  
 6 Hygiene  
6.1 Fruit ketchup shall be produced, prepared and handled under hygienic conditions in accordance with 
RS CAC/RCP 1  
6.2 Fruit ketchup shall not exceed microbiological limits given in Table 2 when tested in accordance with 
the test methods specified therein.  
Table 2 – Microbiological limits for Fruit ketchup  
S/N Microorganism  Maximum limit  Test method  
i. Total Plate Count, cfu/g max.  10 RS ISO 4833 -1 
ii. Escherichia coli,  cfu/g  Absent  RS ISO 16649 -2 
iii. Salmonella spp  in 25 g  Absent  RS ISO 6579 -1 
iv. Staphylococcus aureus , cfu/ g  Absent  RS ISO 6888 -1 
v. Yeasts and moulds, cfu/g   < 10 RS ISO 21527 -2 
7 Contaminants  
7.1 Pesticide residues  
Fruit ketchup  shall co mply with those maximum residue limits established by the Codex  Alimentarius . 
7.2 Heavy metal limits  
When tested in accordance with ISO 6633, Lead in fruit ketchup shall not exceed 0.1 mg/kg.  
8 Minimum fill  
Fruit ketchup  shall occupy a minimum fill of not less t han 90 % of the water holding capacity of the container 
which shall be determined in accordance with Annex B.  
9 Packaging  
Fruit ketchup shall be packed in suitable food grade packaging materials . The  packaging materials  shall be 
free from other products that  may lead to contamination and alter the quality, composition, flavour, odour and 
taste of the fruit ketchup . Containers shall be air tight and shall be provided with tamper - proof seals and 
closures. Containers shall preclude contamination with or proliferation of microorganisms in the products 
during storage and transport.  
10 Labelling  
10.1 In addition to the requirements of RS EAS 38, the following specific labelling requirements shall apply  
and shall be legibly and indelibly labelled on each contain er:  
©RSB 2020  - All rights reserved                  6 
 a) name of product including the type  of fruit shall be “ Fruit ketchup ” or for example “Banana ketchup ”. If 
an added ingredient, as defined in 4.1.1.2  alters the flavour characteristic of the product, the name of the 
food shall be accompanied by the term “flavoured with X ” or “ X flavoured ” as appropriate.  
b) list of ingredients in descending order ; 
c) name and physical address of manufacturer/importer;  
d) country of origin;  
e) date of manufacture;  
f) expiry date;  
g) food additives if used;  
h) net content declared in SI units (metric system);  
i) storage instructions;  
j) instructions for use; and  
k) batch and/or lot number.  
10.2 Information for non -retail containers shall be given either on the container or in accompanying  
documents, except that the name of the product, lot identificatio n, and the name and address of the 
manufacturer, packer, distributor or importer, as well as storage instructions, shall appear on the container. 
However, lot identification, and the name and address of the manufacturer, packer, distributor or im porter may  
be replaced by an identification mark, provided that such a mark is clearly identifiable with the ac companying 
documents.  
11 Sampling  
Sampling  of fruit ketchup shall be done in accordance with  RS ISO 874 . 
 DRS 449: 2020  
7                ©RSB 2020 - All rights reserved  
 Annex  A 
(normative)  
 
Determination of specific gravity  
A.1 Principle  
The method involves use of specific gravity bottle which enables a liquid's density to be measured a ccurately 
by reference to an appropriate working fluid which is water. The specific gravity bottle is weighed empty, full of 
water, and full of a liquid whose specific gravity is desired. The ratio of the mass of a unit volume of a 
substance to the mass of a unit volume of water is then calculated as the specific gravity.  
A.2 Apparatus  
Specific gravity bottle/ pycnometer  
A.3 Procedure  
Clean and thoroughly d ry the specific gravity bottle and weigh it. Fill it up to the mark with freshly boiled and 
cooled water, which has been maintained at a temperature of 20°C ± 1°C and weigh. Remove the water, dry 
the bottle again and fill it with the material maintained at  the same temperature. Weight the bottle again.  
A.4 Calculation  
Specify the temperature of testing  
Calculate as follows:  
Specific gravity at 20 °C/20 °C = ஼஺
஻஺ 
where  
ܥ is the mass, in grams, of the specific gravity bottle with the material,  
ܣ is the mass, in grams, of the empty specific gravity bottle, and  
ܤ is the mass, in grams, of the specific gravity bottle with water  
 
  
©RSB 2020  - All rights reserved                  8 
 Annex  B 
(normative)  
 
Determination of the fill of the container  
B.1 Scope  
This method applies to glass containers.   
B.2 Definition  
The water ca pacity of a container is the volume of distilled water at 20 °C which the sealed container will hold  
when completely filled.  
B.3 Procedure  
B.3.1  Select a container which is undamaged in all respects.  
B.3.2  Weigh the filled container, ( W1). 
B.3.3  Empty, Wash, d ry and weigh the empty container ( W2). 
B.3.4  Fill the container with distilled water at 20 °C to the level of the top thereof, and weigh the cont ainer thus 
filled ( W3). 
B.3.5  Calculate the water capacity of a container  
WCC (Water Capacity of the Container) = W3 - W2 
B.4 Calculation and expression of results  
Subtract the weight (W2) found in B.3.3 from the weight (W1) found in B.3.2 and divide the result by  WCC 
found in B.3.5 and multiply by 100. Results are expressed as perc entage.  
Fill of the container =୛ଵ୛ଶ
୛େେ100  
                         =୛ଵ୛ଶ
୛ଷ୛ଶ100  
 DRS 449: 2020  
9                ©RSB 2020 - All rights reserved  
 Bibliography  
[1] United States Standards for Grades of Tomato Catsup, Effective date February 26, 1992  
[2] Codex Alimentarius website: http://www.codexalimentarius.net/mrls/pestdes/j sp/pest_q -e.jsp  
[3] USDA Foreign Agricultural Service website: http://www.mrldatabase.com  
[4] USDA Agricultural Marketing Service website: http://www.ams.usda.gov/AMSv1.0/Standards  
[5] USDA Plant Inspectorate Service website: http://www.aphis.usda.gov/import_export/plants  
[6] European Union: http://ec.europa.eu/sanco_pesticides/public  
 DRS 449: 2020  
 
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